Tag Archives: how to
Tim Vidra
Most wine drinkers have that big glass jar full of corks. Ok, so maybe there are some that have corks but they are not on display — they’re in a big box hidden in the closet, attic or garage. Or… [Read more...]
Tim Vidra
Growing up and living near the Chesapeake Bay, picking and eating blue crabs has always been a summer ritual and right of passage in my world. All you really need is a picnic table, some newspaper, fresh steamed local crabs and a little patience. [Read more...]
Tim Vidra
Since sharing my method for restoring and seasoning cast iron pans, I’ve had my heart (and stomach) set on frying up some oysters, namely Skillet-Fried Oyster Po’ Boys. The Po’ Boy is one of those classic sandwiches, rich with history — many might claim it originated in the French Quarter of New Orleans. You’ll find several variations on this old favorite from soft shell crab to shrimp and catfish to name a few. Today we’ll concentrate on my favorite version. [Read more...]
Eric Arnold
Ricker is the proprietor of Thai restaurant Pok Pok in Brooklyn but, I should note, the experience occurred entirely by accident. I’d been invited to a cooking class and wine pairing in a place I least expected to find one: the eighth floor of Macy’s in Herald Square. After weaving through the perfume counters to the elevators, my skepticism only grew … [Read more...]
Tim Vidra
Cooking with cast iron is not just for the campfire or farm, my friends. From chicken, fish, cornbread and more — the meals you can create with this versatile cooking essential are endless. It’s one of my all time favorite… [Read more...]
